Detroit Club
Pages
Dishes
Page 3
| Caviar a'la Russe | |
| Stuffed Smoked Salmon | |
| Smoked Sturgeon | |
| STUFFED MUSHROOM CAPS | |
| Piper Heidsieck |
Page 4
| Marmot Royal Madeira Sercial | |
| Schloss Vollrade Kabinett 1964 | |
| Corton-Charlemange Rapet 1962 | |
| Chateau Batailley 1959 | |
| Chateau Ducru-Beaucaillou 1953 | |
| Chateau Climens 1961 |
Page 5
| Essence of Chicken and Mushrooms, Vermicelli | |
| Croutons Parmesan | |
| Fresh Maryland Lump Crabmeat, Remish | |
| Roast Wild Mallard Duck after the fashion of The Detroit Club | |
| Creamed Wild Rice | |
| Mustard Jelly | |
| Fried hominy | |
| Kirschwasser sorbet | |
| Braised Loin of Spring Lamb a'la Grecq | |
| assorted vegetables | |
| Kentucky Bibb Lettuce salad, Chef's Dressing | |
| CHEESE STICKS | |
| Assorted cheeses | |
| Creme de Cocoa Mousse | |
| Petits fours | |
| Macaroons | |
| Nuts and Raisen Clusters |